Ttukbaegi bean sprout hangover soup that makes your stomach warm
Today, I made the perfect ttukbaegi bean sprout hangover soup for hangover. The day after you have a drink, make a spicy and filling bean sprout hangover soup. I'm sure she'll be a beloved wife. There's no rule that you're going to drink after drinking because it's for hangover. If you dry a bowl of rice, it becomes a strong hangover soup. This recipe is similar to the bean sprout hangover soup sold on the market. Then bean sprout hangover soup. Do you want a pot of it? Let's make it with a detailed video description. Let's Go!
2 serving
Within 30 minutes
luckydaddy
Ingredients
  • Bean sprouts
    200g
  • ripe kimchi
    2cup
  • Eggs
    2ea
  • seasoned laver
    1pack
  • leek
    1ea
  • Cheongyang red pepper
    1~2ea
  • Seafood seafood soup pack
    1ea
  • a thick salt
    1little
  • leek
    1TS
  • crushed garlic
    1/3TS
  • Korean style soy sauce
    1TS
  • Sesame oil
    1/2TS
  • Sesame
    little
  • salted shrimp
    1TS
  • Red pepper powder
    2TS
Video
Cooking Steps
STEP 1/16
Please prepare the ingredients first.
This recipe is for two people, and if you want to serve one person, you can pay about 100g of bean sprouts for one person, 1 cup of kimchi for one person, and 1 egg for one person.
STEP 2/16
Chop the cheongyang peppers sideways and remove the seeds.
STEP 3/16
Chop 1/3 of the green onion into small pieces.
And 1/3 of the root (white part) of the green onion is for making soup, so cut it into large enough to fit in the pot.
Cut the remaining 1/3 of the green onion diagonally
(Choose 1 green onion, cut diagonally, cut it big - into 3 pieces)
STEP 4/16
Wash bean sprouts in water.
STEP 5/16
Boil water in a saucepan with half water and a pinch of coarse salt.
STEP 6/16
When the water boils, add bean sprouts and blanch for about 2-3 minutes.
Do not throw away the blanched bean sprouts because they will be used again later.
STEP 7/16
Rinse the blanched bean sprouts in cold water and drain them.
STEP 8/16
Put bean sprouts in a bowl and mix finely chopped green onions, 1/3 tablespoon minced garlic, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and a little sesame seeds.
STEP 9/16
Boil seafood stock pack (or anchovies, kelp) and large sliced green onion white part in the blanched bean sprouts and make broth.
STEP 10/16
When the broth is ready, take out all the seafood stock packs and green onions and throw them away.
STEP 11/16
Now scoop the broth that has just been boiled in an earthen pot with a ladle and pour more than half.
If it's for two people, there will be two earthen pots.
STEP 12/16
Add 1/2 tablespoon salted shrimp (1 tablespoon total for 2 earthen pots) and bring to a boil again.
If you don't have an earthen pot, boil 1 tablespoon of salted shrimp in a pot with broth.
STEP 13/16
When the broth starts to boil, divide the kimchi into the earthen pot and add the seasoned bean sprouts to the earthen pot and boil.
STEP 14/16
Add 1 tablespoon of red pepper powder per earthen pot (2 tablespoon in total) and boil, then divide into Cheongyang red pepper and slanted green onion.
Then add the eggs and turn off the stove when the whites are about to cook.
STEP 15/16
Lastly, if you crush the seasoned seaweed and sprinkle it, the soup with bean sprouts is complete.
STEP 16/16
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